Trisha's Sweet Potato Souffle |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe is from Trisha Yearwood. I found it in Women's World magazine. According to Trisha, A delicious twist on traditional sweet potatoes. It's so sweet, it's almost like dessert. Ingredients:
5 sweet potatoes (3 pounds) |
2 eggs |
1 cup granulated sugar |
3/4 cup butter, at room temperature |
1/2 cup milk |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon salt |
1 cup pecans, chopped |
1 cup light brown sugar, packed |
1/3 cup all-purpose flour |
Directions:
1. Preheat oven to 400 degrees F.
2. Cover jellyroll pan with foil; place potatoes on pan.
3. Bake until tender, about 1 hour.
4. When cool enough to handle, peel potatoes.
5. Butter a 2- to 2 1/2-quart shallow baking dish. (If using souffle dish, reduce oven temperature to 350 degrees F and bake 1 1/4 - 1 1/2 hours until set in center, covering with foil after 10 minutes).
6. In large bowl on medium speed, beat potatoes until smooth.
7. Add eggs, granulated sugar, 1/2 cup butter, milk, vanilla and salt; beat until combined.
8. Transfer to a baking dish.
9. In bowl, stir together pecans, brown sugar, flour and remaining butter; spoon over potato mixture.
10. Bake, covering if browning too quickly, until browned and bubbly, 25-30 minutes.
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